Local and Seasonal Recipes, Menus and More
||Spicy Tomato Jam
with Datil Peppers
24 very ripe tomatoes, quartered
Water to cover
2-4 datil peppers, slit in several places
1/4 cup demerrera or raw sugar
1/4 cup vinegar, apple cider or red wine
Preheat oven to 350 degrees.
Place tomatoes in a single layer, skin side
down, on pans and
roast in oven until skins are
blackened and edges are browned.
Place roasted tomatoes in large saucepan,
just cover with water.
Bring to a boil, reduce
heat to simmer and stir in datil peppers.
Cook until thickened, stirring occasionally.
Cool, puree and push through sieve to
remove skins and seeds.
Return to saucepan over
low heat and bring to simmer.
Stir in sugar, vinegar
and salt. Cook uncovered 5-10 minutes.
Eat within two weeks or fill small jars
and process if storing for longer.
Copyright © 2016 Stefanie Samara Hamblen